Roasted Fish With Blood Orange and Fennel
Published January 15, 2013
Andrew Scrivani for The New York Times
- Total Time
- 45 minutes
- Rating
- Comments
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Ingredients
2 fennel bulbs
2 limes
4 whole, cleaned black bass or other mild, flaky fish (about 1 ¼ pounds each)
3 tablespoons plus 4 teaspoons extra-virgin olive oil, more for drizzling
1 teaspoon coarse kosher salt, more as needed
Black pepper, as needed
1 blood orange, thinly sliced
2 garlic cloves, thinly sliced
Nutritional analysis per serving (4 servings)
18 grams carbs; 283 milligrams cholesterol; 743 calories; 14 grams monosaturated fat; 4 grams polyunsaturated fat; 5 grams saturated fat; 25 grams fat; 6 grams fiber; 828 milligrams sodium; 116 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 450 degrees. Line a large, rimmed baking sheet with foil; have ready a second rimmed baking sheet.
- Step 2
Trim the tops from the fennel bulbs and coarsely chop ¼ cup of the fronds; discard the stalks. Remove the outer layers of the fennel and halve each bulb through the root end. Thinly slice each bulb. Thinly slice one of the limes and quarter the other.
- Step 3
Pat each fish dry and coat each lightly with a teaspoon oil. Generously season fish inside and outside with salt and pepper. Transfer fish to the foil-lined baking sheet. Stuff each cavity with slices of lime and orange, fennel fronds and garlic.
- Step 4
Toss sliced fennel with 3 tablespoons oil, 1 teaspoon salt and ¼ teaspoon pepper. Spread on the remaining baking sheet. Transfer fish and fennel to the oven; roast fennel, tossing occasionally, until golden and tender, about 15 minutes. Bake fish until it is just opaque, 15 to 20 minutes. Serve fish drizzled with more olive oil and squeeze fresh lime juice on top. Serve with fennel on top or alongside.
Private Notes
Comments
Delicious! We reduced the recipe, one whole branzini for the two of us, but made the full batch of fennel.
Made this dish the first time with fennel it was good. Next time I used leeks and I actually prefer the leeks. In the future I will combine the fennel and the leeks.
Made with fresh trout as this was only whole fish I could locate, very showy and impressive presentation, excellent fennel - maybe letting the fish "marinate" with the sliced citrus and garlic for a few hours or overnight would imbue more of the flavor to the flesh? Made with freshly picked blood oranges and limes from our trees, but was expecting more "oomph" based on the delicious filling. Or maybe the dish really needs a branzino or black bass?
It was good, but, somehow did not crisp.
Cooked with trout! Delicious
I don't always love fennel. Can I substitute anything for the fennel instead